With more time at home, most of us are snacking through the day and getting a little more adventurous with our cooking. So, for those who usually only have spring rolls at restaurants, now is the time to try making the crispy and delicious dish in your own kitchen with Xiao Wang's recipe.
You should be able to find spring roll wrappers in the frozen section of Asian grocery stores.
Turkey spring rolls
Preheat oven to 310 F.
Season the turkey thighs with ¼ tsp salt, black pepper, five spice, and marinate for 30 mins.
Roast turkey thighs in preheated oven until internal temperature near the bone is 165 degrees F. Once cooked, let cool to room temperature and shred or cut meat into long, thin slices and reserve.
In a large pan, heat 1 tbsp of oil over medium-high heat and stir-fry the shredded carrots, cabbage and turkey together. Season with the remaining 1/4 tsp salt, white pepper and 2 tsp of oyster sauce. Cook until carrots and cabbage are soft.
When ready to assemble, combine cornstarch and a few tablespoons of water in a small bowl to create a slurry. To assemble, lay a sheet of spring roll wrapper with the corner toward you. Add cooked filling onto a sheet of wrapper, along with a few threads of enoki mushrooms and green onions, about 1/3 of the way up from the bottom corner. Fold the bottom corner up to cover the filling, then tuck the sides in. Roll up from the bottom and seal the roll with a few drops of the cornstarch slurry.
When all the rolls have been assembled, heat 2 to 3 inches of canola oil in a deep heavy bottomed pot until the it reaches 350 F. Fry the assembled spring rolls until they are golden brown, about 4 minutes, flipping them occasionally to ensure even browning.
Serve with hoisin sauce.
- 3 to 4 servings
- Prep Time:
- 60 minutes
- Cook Time:
- 15 minutes